Beef may be substituted for veal.
POTATO PUFF
2 cupfuls mashed potatoes 2 tablespoonfuls milk 1 tablespoonful butter or substitute 1 teaspoonful salt Pepper 1 egg
Mix all the ingredients except the egg. Separate the egg, and beat the white and the yolk. Beat the yolk into the potato mixture; then add the white by cutting and folding-in. Turn into a buttered baking-dish or drop by spoonfuls on a buttered baking-sheet. Bake until the egg is cooked and the top brown. Serve at once.
The egg may also be added unbeaten to the potatoes, and the entire mixture beaten vigorously.
QUESTIONS
Why is cold water, rather than hot, used for making meat stock?
How does veal stock compare in color with beef stock? What is the stock called that is made from veal?
Why is this meat cooked at simmering rather than at boiling temperature?
Why is it desirable to use parsley and Worcestershire sauce with veal? Is it desirable to use Worcestershire sauce with beef or mutton? Explain your answer. Why is Worcestershire sauce not cooked with the brown sauce?